New Year's Eve Baking: Decorations & Sweet Ideas
Süße Highlights für den Jahreswechsel
Happy New Year! Silvester ist der perfekte Anlass, mit festlichen Backideen, funkelnden Dekorationen und süßen Glücksbringern das neue Jahr gebührend zu feiern. Ob elegante Torten, kreative Cupcakes, kleine Kuchen oder liebevolle Mitbringsel für die Silvesterparty – mit den passenden Dekoren, Zutaten und Backzubehör entstehen besondere Highlights für den Jahreswechsel. Entdecken Sie unsere Auswahl an Silvesterartikeln und lassen Sie sich inspirieren, um Ihre Feier mit selbstgemachten Köstlichkeiten noch festlicher zu gestalten.
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Chocolate set Raspberry or Lillet chocolates
with or without alcohol
Create fruity raspberry chocolates or boozy Lillet chocolates with this unique chocolate-making set (liqueur not included). The set contains white truffle shells, white Lubeca Callets, raspberry flavouring oil and raspberry fruit powder, a squeeze bottle with nozzle and a piping bag, as well as chocolate cases and a chocolate gift box. A detailed recipe card is included with the set.The second image shows all the items included in the set.Here are the exact contents of the set, together with detailed product and food information:White hollow spheres, 21 piecesLubeca White Callets 200gRaspberry Flavouring Oil 50mlRaspberry Fruit Powder 100gSqueeze Bottle 250ml, 1 pieceSmall Piping Bag, 1 pieceChocolate Cases 25mm, black, 100 piecesTruffle Box for 12 Truffles, rubyRecipe leafletYou save compared with buying the items individually. Please note that the set is sold only exactly as offered. Individual items cannot be exchanged.Raspberry/Lillet chocolates:Ingredients (for approx. 21 pieces)Hollow shells:White hollow spheresFor the filling:100g Lubeca White Callets90ml cream*approx. 5 drops raspberry flavouring oilFor sealing and decorating:100g Lubeca White Callets20g raspberry fruit powder20g sugar** You will need to provide these items separately.MethodBring the cream to the boil and remove it from the heat. Add the chocolate and stir until it has dissolved. Once the mixture has cooled to approx. 25°C, add the flavouring oil and stir until smooth. Then transfer the mixture to a squeeze bottle and fill the hollow shells to just below the rim.Later, preferably the following day, put a little tempered white chocolate into the piping bag, seal the hollow shells and leave to set. Mix the raspberry powder with the sugar. Then use your hand to coat the hollow shells thinly with the remaining melted chocolate and roll them in the raspberry powder and sugar mixture.Tip: The chocolates can also be transformed into delicious Lillet chocolates. To do this, reduce the cream by 60ml and add 100ml Lillet (not included in the set) to the filling together with the flavouring oil.
Aperol Spritz chocolate set
Coordinated set for creative baking and decorating
Enjoy summer with this set for Aperol Spritz chocolates. Bring this fashionable summer drink to your homemade chocolates. The set includes hollow chocolate shells, Aperol for the filling, Belgian white chocolate and orange-flavoured Belgian chocolate. It also contains the necessary equipment, including a squeeze bottle and a piping bag. Chocolate cases and presentation packaging are included for presenting the finished Aperol Spritz chocolates. A detailed recipe card is also supplied.As always, this unique set is available at an excellent price. The second image shows every item included in the set.Contents listed for the set:21 white hollow chocolate spheresBelgian white chocolate, 40 gBelgian orange chocolate, 200 gYellow chocolate cases, 25 mm, 100 piecesPresentation packaging for the finished chocolatesAperol, 11% ABV, 50 ml, for the chocolate filling250 ml squeeze bottle1 small piping bagRecipe leafletYou save compared with buying the items individually. Please note that the set is sold only exactly as offered. Individual items cannot be substituted.Recipe for Aperol Spritz chocolatesIngredients (for approx. 21 pieces)Shells:21 white hollow chocolate spheresFor the filling:90 g Belgian orange chocolate40 ml cream*25 ml Aperol AperitivoFor sealing/decorating:40 g Belgian white chocolate110 g Belgian orange chocolate*this item must be purchased separatelyBring the cream to the boil and remove it from the heat. Add the orange chocolate and stir until dissolved. Once the mixture has cooled to approximately 25°C, add the alcohol and stir until smooth. Transfer the mixture to a squeeze bottle and fill the hollow spheres to just below the rim. Leave the chocolates in a cool room overnight.The next day, place a little tempered white chocolate in the piping bag and seal the hollow spheres. As the filling is very liquid, begin at the edge and work in circles towards the centre. This prevents the chocolate from forcing the filling out. Allow the chocolate to set.Finally, temper the remaining orange chocolate and coat the hollow spheres by rolling them between the palms of your hands.
15% Rabatt
Pesto flower baking set
Pesto flower baking set with coordinated components and instructions.
This baking set contains a 550 g burger-bun baking mix, 200 g Mediterranean paste for bread and rolls, a 12/16-portion cake divider, a 28 cm cake board and a recipe card with recipes for pesto Genovese, pesto Rosso and the pesto flower. The set is sold only as supplied; individual items cannot be exchanged.Ingredients for one 28 cm flowerBurger-bun baking mix, 225 ml water*, 35 g butter or margarine*, 60 g homemade pesto Genovese and 60 g homemade pesto Rosso. *Required separately.PreparationPrepare the dough according to step 1 on the baking-mix pack and leave it covered at room temperature for about 30 minutes. Divide it into three equal pieces, shape each into a ball and roll each one to about 23 cm on a lightly floured cake board.Spread the first circle with green pesto and place the second circle on top. Spread that circle with red pesto, add the final circle and let the stack rest for 10 minutes. Press the 16-portion divider lightly into the dough as a cutting guide. Cut the sections with a sharp knife while leaving the round centre intact.Take two adjacent strips at a time, twist them twice in opposite directions and pull them slightly apart until the flower measures 28 cm. Repeat with all strips. Transfer on the cake board to a baking tray and leave covered for about 60 minutes, until visibly risen. Bake for about 20 minutes at 180 degrees C conventional heat and serve warm.
Chocolate Mould Champagne Bottle
Half mould for 1 bottle - reusable
Simple PVC molds for pouring sparkling wine bottles or champagne bottles. Pouring a champagne bottlePolish the chocolate mold champagne bottle with a cotton pad to remove dust and grease. Pour around 300g of tempered couverture or cake pop icing into the mold. Using the back of a spoon, spread the chocolate coating into the mold. Tap the mold on the tabletop a few times to allow air bubbles to rise. Then let the excess couverture or glaze flow out again and remove the mold cleanly with a palette or a dough scraper. Make sure that the couverture is not poured too thin, especially around the neck of the bottle, otherwise the bottle will break quickly. Place it on baking paper or a silicone baking mat with the opening facing down and turn it over again after about 1 minute so that the heat doesn't build up. Allow the chocolate to solidify completely. You can use creams, cream stands and other fillings to fill the cast half mold. Then put a cut sponge cake base into the mold. The next day, remove the filled bottle from the mold. Now you can decorate it or decorate it with labels printed on fondant paper.If well cared for, this shape can be used more often. Never clean the molds in the dishwasher or in detergent water. If absolutely necessary, clean the mold in clean, warm water. Ideally, you should just polish the used mold with a little cotton wool before using it again. Size of mold: 45x30x5cmSize of the cast half mold: 32x8.5x5cmHere you will also find the matching Labels for the champagne bottle. Further explanations on how to make hollow bodies and pralines using these molds with step-by-step instructions as well as all the information on tempering chocolate can be found in our Patipedia. GREENLINE - sustainable and environmentally friendlyThis GREENLINE item is delivered without outer packaging. When packaging our products, we only use as much material as necessary and as little as possible. For many products we completely avoid outer packaging. For a variety of items, you can choose between conventional packaging and the environmentally friendly GREENLINE packaging made of paper or without packaging at all. Further information can be found on our project page GREENLINE.Manufacturer: Cake- MastersSiemensstr. 2449770 HerzlakeManufacturer:Pati-VersandSiemensstraße 2449770 Herzlake www.pati-versand.de
Fondant Paper Champagne Bottle Labels
Printed fondant labels for sparkling-wine and chocolate bottles
Printed fondant paper labels for sparkling wine bottles, suitable for a themed cake or a full-size chocolate bottle.Suitable for our sparkling wine bottle chocolate mould.Format: 30x20cm. Labels suitable for one sparkling wine bottle.Design: Happy Birthday
24% Rabatt
Colourful Party Doughnut Baking Set
Coordinated set for creative baking and decorating
These colourful jam doughnuts are a sweet treat for carnival, birthdays and other celebrations. Use the set to bake delicious, light doughnuts and fill them with your favourite jam using the enclosed filling nozzle. Decorate them with sugar glaze, confetti sprinkles, sugar eyes and homemade party hats. A craft template is included.The second image shows all items included in this great-value set.Exact contents of the set, including detailed product and food information:Jam doughnut baking mix 500gGREENLINE filling nozzle 4mmReady-to-use fondant sugar glaze 500gSugar eyes, 32 piecesConfetti sprinkles 80g1 large disposable piping bag2 templatesRecipe cardYou save money compared with buying the items separately. Please note that the set is sold only exactly as offered; individual items cannot be exchanged.Ingredients (for approx. 16 small or 8 large doughnuts)500g jam doughnut baking mix55g softened butter or margarine*125g whole egg (approx. 2 medium eggs)*100ml water (approx. 26°C)*Vegetable fat for deep-frying*For decorating:350g ready-to-use fondantConfetti sprinklesSugar eyesFor the filling:Approx. 150g fruit jelly or jam*We recommend Marmetube jams.*These items are also required and are not included.Note: The party-hat template is also available in the download section of our online shop.Preparation:Place all the flour mixture and yeast in a bowl and combine. Add the water, softened butter or margarine and both eggs. Knead with an electric hand mixer or stand mixer, first for 2 minutes at low speed and then for 8 minutes at a faster speed. Cover the dough and leave to rest at room temperature for approx. 10 minutes.Divide the dough into 15 or 8 equal portions (approx. 50g/100g), shape into balls and place seam-side down on a lightly floured tea towel. Flatten the doughnuts slightly, cover and leave to prove for approx. 6090 minutes until they have increased significantly in volume. Heat the frying fat in a deep-fat fryer, frying pan or shallow casserole to 160°C. Place the doughnuts in the hot fat and fry with the lid closed for 1 minutes on each side. Then remove the lid and fry for a further 1 minute on each side. Drain the finished doughnuts on kitchen paper and allow them to cool completely. Use a piping bag and filling nozzle to fill them with smooth jam or fruit jelly.For the decorations, cut out the hats from the template and glue them together. Gently warm the ready-to-use fondant to approx. 40°C and stir. Dip the doughnuts into the sugar glaze and allow the excess to drip off. While the glaze is still wet, decorate with confetti, sugar eyes and party hats.
12% Rabatt
Classic Rum and Chocolate Dessert Set, 700g
Prepare approx. eight portions of traditional Münsterland Herrencreme without cooking.
Classic rum and chocolate dessertPrepare approx. eight portions of traditional Münsterland Herrencreme without cooking. The set combines Jamaica Rum flavour paste, Bourbon-vanilla crème pâtissière and dark-chocolate drops for a creamy vanilla dessert with rum and crisp chocolate pieces.Set contents and ingredientsThe set contains 100g Jamaica Rum flavour paste, 400g Bourbon-vanilla crème pâtissière mix, 200g dark-chocolate drops and a recipe leaflet. It is sold exactly as supplied and individual items cannot be exchanged.For eight portions use 175g crème pâtissière mix, 500ml water, 300ml whipped cream, 100g dark-chocolate drops and 13g Jamaica Rum flavour paste. For decoration use another 200ml whipped cream and dark-chocolate drops. Water and cream are required separately.PreparationPour the water into a bowl and gradually whisk in the powder. Whip until creamy for approx. 3 minutes. Mix in the rum flavour paste briefly, then fold in the whipped cream and chocolate drops. Spoon into dessert glasses and garnish with piped cream and chocolate drops.
Content: 0.7 kg €18.50 pro 1kg
Cutter set numbers
10 Cutters
In order to cut short pastry, roll icing, marzipan etc.- 10 cutters- Material: tinplate- Length: 30mm- Height: 20mmManufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com
Chocolate Box for 2 pralines, Happy New Year
With printed slipcase
Truffle packaging - without chocolates - Give away your homemade chocolates in this impressive packaging. You will receive this finished truffle packaging with a lovingly designed motif. An individual gift for your loved ones, friends or business partners.Truffle packaging for 2 truffles- Color: white- high-quality hollow-wall cardboard- with printed slipcase- Dimensions: 65x35x33mmThe truffles and paper capsules are not included.< br>Minimum purchase quantity and graduation: 8 piecesManufacturer:Pati-VersandSiemensstraße 2449770 Herzlake www.pati-versand.de
Chocolate Box for 2 Pralines, Lucky Charm
With printed slipcase
Truffle packaging - without chocolates - Give away your homemade chocolates in this impressive packaging. You will receive this finished truffle packaging with a lovingly designed motif. An individual gift for your loved ones, friends or business partners.Truffle packaging for 2 truffles- Color: white- high-quality hollow-wall cardboard- with printed slipcase- Dimensions: 65x35x33mmThe truffles and paper capsules are not included.< br>Minimum purchase quantity and graduation: 8 piecesManufacturer:Pati-VersandSiemensstraße 2449770 Herzlake www.pati-versand.de
Chocolate Box for 2 pralines, Let's Celebrate the New Year
With printed slipcase
Truffle packaging - without chocolates - Give away your homemade chocolates in this impressive packaging. You will receive this finished truffle packaging with a lovingly designed motif. An individual gift for your loved ones, friends or business partners.Truffle packaging for 2 truffles- Color: white- high-quality hollow-wall cardboard- with printed slipcase- Dimensions: 65x35x33mmThe truffles and paper capsules are not included.< br>Minimum purchase quantity and graduation: 8 piecesManufacturer:Pati-VersandSiemensstraße 2449770 Herzlake www.pati-versand.de
New York Cheesecake Baking Mix, 405g
This 405g set makes one creamy cheesecake with a crunchy no-bake base.
Classic New York cheesecakeThis 405g set makes one creamy cheesecake with a crunchy no-bake base. It contains 180g Cookie Mix for the base and 225g cream mix. Serve it plain or finish it with fruit sauce, fresh berries or chocolate decoration; it also works for mini cheesecakes, desserts in glasses and layered desserts.Ingredients for one 24cm cakeAdd 80g melted butter and 20g sugar to the cookie mix. For the cream, add 750g cream cheese, 200g cream and 200g whole egg, approximately four medium eggs.PreparationCrush the cookie mix finely in a blender or with a rolling pin. Mix with the melted butter and sugar, distribute in a 24cm tin and press flat. Chill for 30 minutes.Put the cream in a bowl and gradually whisk in the powder. Add the cream cheese and eggs and mix on the lowest setting for approx. 2 minutes. Spread over the chilled base and tap the tin or tray to release air bubbles. Bake in a preheated fan oven at 140°C for approx. 8090 minutes. Leave to cool in the oven with a wooden spoon holding the door slightly open. Chill for at least 2 hours, preferably overnight. To avoid cracks, bring all ingredients to room temperature and mix only briefly at low speed.
Content: 0.405 kg €14.69 pro 1kg
49% Rabatt
Horseshoe Chocolate Mould
Cast chocolate lucky horseshoes measuring 9x9.5cm with this mould.
Cast chocolate lucky horseshoes measuring 9x9.5cm with this mould. The recipe makes approx. four pieces using 200g white chocolate and 200g milk couverture; decoration requires 10g green Choco Writers coating and four sugar lucky mushrooms.Polish the mould carefully with cotton wool. Warm and knead the Choco Writers tube in 20-second microwave intervals, or warm it in a water bath without allowing water into the coating. Fill the clover detail with green coating and leave it to set. Temper white chocolate and pipe it into the nail details, then allow it to set. Temper the milk couverture and fill the entire mould; reverse the colours to make a white horseshoe with brown nails.Allow the chocolate to begin setting at room temperature, then chill for approx. one hour. Turn the horseshoes out onto a clean surface and attach the sugar mushrooms with Choco Writers coating.Manufacturer:Cake-MastersSiemensstr. 2449770 Herzlakeinfo@cake-masters.com
Cutter clover leaf 3.5cm
For cookies and many more
GREENLINE - sustainable and environmentally friendly This GREENLINE article is delivered without outer packaging . We only use as much material as necessary and as little as possible in product packaging. For many products, we do not use any outer packaging. For a variety of articles, you have the choice between conventional packaging and the environmentally friendly GREENLINE packaging consisting of paper or without packaging. For cutting cookie doughs, marzipan and roll icing.Material: stainless steelWidth: approx. 4cmLength: approx. 4cm Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com
55% Rabatt
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Cookie Stamp 6.5cm lucky mushroom, silicone
Cookie Stamp 6.5cm lucky mushroom - silicone
Use the Cookie Stamp 6.5cm lucky mushroom, silicone to emboss or model cake decorations.Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com
Praline packaging ribbon big Set of 3
Colour: black textured
Praline packaging ribbon bigSize: 90mm x 90mm x 100mmFill quantity: approx. 4-6 pralinesColour: black with golden lettersAttractive packaging for pralines, pastry, petit fours, our edible pebbles, almonds/nuts etc.Also suitable for large and big pralines. Set of 3Manufacturer:Cake-MastersSiemensstraße 2449770 Herzlakewww.cake-masters.com
43% Rabatt
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